Collard greens braised in coconut milk

Serves: 4 
Prep time: 15 min 
Cook time: 25 min

1tablespoon coconut oil
1onion, diced
1 clove garlic, minced
1tablespoon grated ginger
500 gms collard greens or a mix of silverbeet and kale, stems removed, cut into ribbons
¾cup coconut milk
1/2 cup chicken or vegetable broth, plus more as needed
1 tablespoon lime juice
2tablespoons tamari soy sauce, to taste
1 pinch salt, plus more to taste
1pinch red chilli flakes, to taste

1. Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.
2. Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
3. Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
4. Season the greens to taste with extra tamari, if desired, as well as salt and red chilli flakes. Serve.

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